Quick Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!
One of my all-time favorite meals to eat will always be coconut curry, and I especially love the combination of curry, shrimp and pineapple, as I’ve already proven in this stir fried rice.
Not too hot, please, because I’m wimpish like that. But nice and saucy and always with fresh fruit.
It’s good that my toddler loves to eat rice with sauce, else she’d be suffering. Or probably rather me, because I’d never get to eat this Thai Shrimp Curry in the foreseeable future.
Truth be told – the sauce and rice thing is probably my favorite part of the dish as well. Growing up, my mom used to make this exciting retro dish of bananas wrapped in ham and baked in a cream sauce. I hated bananas, but I pretended to love them prepared that way just so I’d get to eat creamy sauce and rice.
See, I’m just trying to spare my child the pain of eating weird concoctions by regularly cooking up a creamy thai shrimp curry with lots of coconut sauce.
Mom of the year, I’m telling you.
The recipe may sound a little involved, with the adding-to-the-pan-then-removing-again of the vegetables. But I promise, it’s extremely simple. I just like to do it this way to keep them nice and tender, instead of having them turn soggy in the sauce.
And the rest is, as they say, peanuts. Or rather coconuts in this case. Brown the shrimp, stir in the curry paste, add coconut milk and let it simmer for a little while. During this time you can cut up some pineapple (not, and I repeat, not optional), chop some cilantro and concentrate on your rice. Or whatever the cool kids eat with curry these days.
If some people at your dinner table like more heat than others, this Thai Shrimp Curry is really easily customizable by serving it with sliced chilis and/or chili flakes on the side. I like a few lime wedges for some zing as well, and if you have scallions that need using up – don’t hesitate to invite them to the party either.
- Oil, for frying
- 2 small-medium zucchinis, diced
- 2 small-medium red peppers, cut into strips
- 1 medium onion, finely diced
- 1 clove garlic, minced
- 1 pound king prawns, or any kind of shrimp you like
- 2 tablespoons Thai red curry paste
- 1 can coconut milk, 13.6 oz (400ml)
- 1/2 cup water, 125ml
- 1 small pineapple, cut into chunks
- All your favorite sides and toppings! We like rice, lime wedges, cilantro, scallions and sliced chilies.
- If you're serving the curry with rice, start cooking it according to package instructions now.
- Heat some oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
- Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the prawns and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
- Serve with rice and your favorite curry toppings.